recipe courtesy of Mimi DelGizzi

1/4 c fresh lemon juice

1 tbsp EVOO

1 tbsp honey

3/4 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cinnamon

1/8-1/4 cayenne pepper

salt

1 lb raw beets, peeled and shredded

2 large carrots, peeled and shredded

1/3 c coarsely torn parsley

1. In medium bowl, whisk together lemon juice, oil, honey, spices, and 3/4 tsp salt.

2. Add shredded vegetables to bowl along with parsley and toss all to combine.